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Combined effects of slightly acidic electrolyzed water and fumaric acid on the reduction of foodborne pathogens and shelf life extension of fresh pork
- Mansur, Ahmad Rois, Tango, Charles Nkufi, Kim, Gwang-Hee, Oh, Deog-Hwan
- Food control 2015 v.47 pp. 277-284
- Escherichia coli O157, Listeria monocytogenes, Salmonella Typhimurium, Staphylococcus aureus, acidity, antibacterial properties, bacteria, color, decontamination, electrolyzed water, food pathogens, fumaric acid, heat, methodology, odors, pork, shelf life, tap water, texture
- This study evaluated the efficacy of the individual treatments (slightly acidic electrolyzed water [SAcEW] or fumaric acid [FA]) and their combination to reduce Escherichia coli O157:H7, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium in fresh pork as well as to study the shelf life and sensory quality (color, odor, and texture) of pork during storage at 4 and 10 °C. The inoculated pork samples (10 g) were dipped for 3 min in each treatment (tap water [TW], SAcEW, strong acidic electrolyzed water [StAEW], 0.5% FA, or SAcEW + 0.5% FA) with or without mild heat (40 °C). Decontamination of fresh pork with SAcEW +0.5% FA at 40 °C for 3 min showed greater bactericidal effect compared to other treatments, which significantly (P < 0.05) reduced E. coli O157:H7, L. monocytogenes, S. aureus, and S. Typhimurium by 2.59, 2.69, 2.38, and 2.99 log CFU/g, respectively. This combined treatment significantly (P < 0.05) yielded in a longer lag time of naturally occurring bacteria (TBC) on pork stored at 4 °C. This combined treatment also prolonged the shelf life of pork up to 6 days and 4–5 days when stored at 4 °C and 10 °C, respectively, compared to those of the untreated pork. The results suggest that the combined treatment of SAcEW + 0.5% FA has potential as a novel method to enhance the microbial safety and quality of fresh pork.